Edible Garden Experience - McMillan & Drew McLaren Vale

Join Rachel McMillan, regional food specialist, in her farm garden for a sensory experience where she will share the knowledge and experience of edible flowers, weeds, and native local produces.

What the Experience Includes:

  • Visit the farm gardens.
  • Description of seasonal produces.
  • Tasting of the natives, flowers, and weeds.
  • Introduction of use, growing, harvest and cooking of the farm gardens veggies.

45 mins Experience

MIN 2 PEOPLE

Please read the description tab prior to booking.

$16.50

Description

Join Rachel McMillan, regional food specialist, in her farm garden for a sensory experience where she will share the knowledge and experience of edible flowers, weeds, and native local produces.

Included:

  • Visit the farmgate or gardens.
  • Description of seasonal produces.
  • Tasting of the natives, edible flowers, and weeds.
  • Introduction of use, growing, harvest and cooking of the farm gardens veggies.

 

 

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Required:

Please be aware this is a working farm and garden, appropriate clothing required for outside activities.

Dogs Required be on the leash.

No Available:

No alcoholic drinks are available.

Note:

There are beehives on the property to be aware of, sensitive people or allergic people bring your medication if required.

Lenght Time:

45 mins. tour time

1 review for Edible Garden Experience – McMillan & Drew McLaren Vale

  1. Gianluca Orru

    Thank you Rachel for the great experience visiting your Edible Garden! It was very interesting to discover how many herbs, flowers and native fruits and herbs are edible and how you can use them in your kitchen. I highly recommend it.

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Rachel McMillan has been passionate about food and fresh country produce from a very early age. Born and raised in country NSW, her early years were spent in a hearty food culture helping out with the family’s holiday farm, including preparing and accommodating meals for up to forty guests at a time.

After many years of country life, the family relocated to Sydney. Rachel completed her secondary studies and started working in hospitality during high school. Her talents were so great in this area that she was managing restaurants by her late teens, and then moved on to become the youngest ever Assistant Manager in the Sydney Hilton.

This success continued where after many years with the Hilton, she relocated to Adelaide to take up a position at the prestigious Embassy hotel, with the Pacific Hotels Group. After a short time she was promoted to General Manager. This role then expanded to take on HR and Operations Manager for their other boutique hotel, The Pier, in Glenelg.

In 2004, the Pacific Hotels Group was sold, and Rachel capitalized on the opportunity to start her own venture, SCOOP SA.

As a resident of the Fleurieu Peninsula, Rachel had become very familiar with the seasonal variations in production and had always been an integral member of the local foodie community – proud of the incredible range and quality of local foods and herbs. It was then that Rachel identified a gap in the market. No one was distributing Fleurieu produce grown in the region to the local restaurants.

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